The state of Jharkhand offers a captivating journey for the taste buds, with its distinctive and diverse cuisine deeply rooted in the cultural tapestry of the region. From traditional tribal dishes to unique culinary techniques. Jharkhand's cuisine reflects the rich cultural mosaic of its communities, from the adjoining areas bringing with them the essence of their fooding habits including the Santhals, Mundas, Oraons, and many others. This diversity manifests itself in the myriad of flavors, ingredients, and cooking methods found in the local dishes.

Staples that Define the Palate: Litti Chokha, a staple dish of Jharkhand, showcases the culinary prowess of the region. Consisting of wheat flour balls stuffed with roasted gram flour, spices, and ghee, this dish is a symphony of textures and tastes. The smoky flavor of the chokha, made with roasted eggplant, tomatoes, and spices, adds depth to the overall experience. Another culinary gem is Thekua, a traditional sweet snack made during the Chhath Puja festival. Crafted from wheat flour, jaggery, and ghee deep-fried to a golden perfection. It not only satisfies the sweet tooth but also serves as a symbol of the region's cultural festivities. One cannot explore Jharkhand's cuisine without encountering the popular combination of Dhuska and Ghugni. Dhuska, a deep-fried snack made from rice and lentil batter, as rice being staple in the region, is often paired with Ghugni, a boastful curry made from soaked black gram. Impossible to forget the robust acidity and health benefits which Kudurum/Roselle has to offer. Quite tangy and pungent can elevate a bland food and also add a distinct color to the plate. Pittha aka steamed rice dumplings featuring an array of stuffing from sweet to savory to potato to lentils to milk solids is an art of perfection. Pittha also marks the celebration of new crop year thus making it an indigenous part of Jharkhand's Cuisine map.

Jharkhand's cuisine is distinguished by its use of indigenous ingredients that contribute to the unique flavors of the dishes. Mustard oil, an essential in many recipes, imparts a pungent kick to the preparations. Millets, such as jowar and bajra, are commonly used, highlighting the region's focus on local and nutritious grains. Various attempts are being made to bring this golden grain to forefront as it contains very high nutritional values. Many food these days features Kuttu flour in form of Dosa, Momos, Pizza and even Cakes. Arsa, Kurthi Dal, Rugda, Bamboo shoots are other native products to name a few.

Jharkhand unveils a treasure trove of fresh produce, spices, and traditional cooking utensils. The markets not only serve as a hub for ingredients but also offer a glimpse into the vibrant cultural exchange happening around food.As Jharkhand strives to preserve its rich heritage, its culinary traditions stand out as a flavorful testament to the cultural diversity embedded in every bite, making it a must-visit for  gastronomical adventurers.

Recipe of the week

Kuttu/ Buckwheat Pizza:

Kuttu/ Buckwheat flour 1 cup

Dried Yeast 1/2 TSP

Warm water 1/2 cup

Olive oil 2 tbsp

Pink salt 1 TSP

Herbs 1 TSP.

Sugar 1/2 TSP.

For topping u can choose any thing from onions to bell pepper, olives, cherry tomatoes garlic or spinach and of course mozzarella & parmesan cheese.

Using the above mentioned ingredients form a dough and let it rest for 40 mins.

Preheat the oven to 160-180 C. Roll the dough carefully and slowly avoid crumbling it by using buckwheat flour & fork it.

Pre bake. Spread the sauce & topping & cook to a cheesy golden perfection.

Bon Appetite.

(The writer is Ashutosh Tiwari, Acclaimed International Executive Chef/ Food Consultant)